Mediterranean Quinoa Salad

Nutritious grain, quinoa, is mixed with colorful veggies for an affordable and kid-approved salad.

Preparation Time: 1 hour

Cooking Time: 10-15 minutes

Makes six 3/4-cup servings

Ingredients:

1 cup Quinoa, dry

2 cups Low-sodium chicken broth or vegtable broth

2 Tbsp Lemon juice

2 Tbsp Red wine vinegar

1 tsp Fresh garlic, minced

1 1/2 Tbsp Extra virgin olive oil

1/2 tsp Salt

1/8 tsp Ground black pepper

1/4 cup Fresh red bell peppers, seeded, diced

2 Tbsp Fresh cucumber, diced

2 Tbsp Fresh red onions, peeled, diced

1/2 cup Fresh cherry tomatoes, halved

2 Tbsp Black olives, sliced

2 Tbsp Feta cheese, crumbled

1 Tbsp Fresh parsley, chopped (optional)

Instructions:

Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and chicken broth in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until broth is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. A rice cooker may be used with the same quantity of quinoa and water. Cover and refrigerate.

In a small mixing bowl, combine lemon juice, vinegar, garlic, olive oil, salt, and ground pepper to make dressing.